Grilled Chili Lime Corn
Smoky, charred grilled corn slathered in a bold chili lime compound butter, finished with cotija cheese and fresh herbs. This easy 20-minute BBQ side dish delivers the perfect balance of sweet, tangy, spicy, and savory flavors.
Equipment
- grill gas or charcoal
- tongs
- mixing bowl
- basting brush or spoon
- knife and cutting board
Ingredients
- 4 ears fresh corn
- 1 tbsp neutral oil (avocado or grapeseed)
- 4 tbsp unsalted butter, softened
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper (optional)
- 1 lime zest
- 1 tbsp fresh lime juice
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- flaky sea salt to taste
- lime wedges for serving
- extra chili powder for garnish
Instructions
- In a small bowl, mix softened butter, chili powder, smoked paprika, cayenne, lime zest, lime juice, garlic powder, and salt until fully combined.
- Prepare the corn by husking and drying, then lightly coat with oil. If using husks, soak corn for 30 minutes before grilling.
- Preheat grill to high heat (400–450°F) and clean and oil the grates.
- Grill corn over direct heat, turning every 2–3 minutes for 10–12 minutes until charred. If in husk, grill 15–18 minutes turning occasionally.
- If using husks, peel them back carefully and grill the corn directly for 2–3 minutes to char the kernels.
- Remove corn from grill and immediately spread chili lime butter over the hot cobs so it melts evenly.
- Top with cotija cheese, cilantro, flaky salt, and extra chili powder. Serve with lime wedges and enjoy immediately.
Notes
For best results, use fresh corn and high heat. Soak corn if grilling in husks to prevent burning. Let butter soften before using so it melts evenly. Make it vegan by swapping butter and cheese alternatives. Best served immediately after grilling.